← Nouns Cooking · Malaysian & Singaporean

Ingredients

• 500 g firm white fish fillets (snapper, barramundi or tilapia), cut into 4 cm pieces
• ½ tsp Salt
• ¼ tsp White pepper
• 1 Eggs, beaten
• 6 tbsp cornflour, for coating
• 500 ml oil, for frying
• 3 cloves Garlic, minced
• 1 Onion, cut into wedges
• 1 Bell pepper, cut into squares
• 2 Tomato, cut into wedges
• 150 g Pineapple, cut into chunks
• ½ Cucumber, cut into chunks (optional)
• 4 tbsp tomato ketchup
• 2 tbsp chilli sauce (e.g. Maggi or Lingham’s)
• 1 tbsp Sugar
• 1 tbsp White vinegar
• 1 tsp Soy sauce
• 150 ml Water
• 1 tsp cornflour, mixed with 2 tbsp water

Method

1. Season the fish with the salt and pepper, toss with the beaten egg, then coat each piece well in the cornflour.
2. Heat the oil in a wok to 180°C (350°F). Fry the fish in two batches for 3–4 min until golden and crisp, then drain on a rack.
3. Pour off all but 1 tbsp of oil. Over high heat, fry the garlic and onion for 1 min, then add the pepper, tomato, pineapple and cucumber and toss for 1–2 min.
4. Add the ketchup, chilli sauce, sugar, vinegar, soy and water and bring to the boil. Taste and balance the sweet and sour, then stir in the cornflour slurry until the sauce turns glossy.
5. Return the fish, toss quickly to coat and serve at once so it stays crisp.

Tips

• For extra crunch, fry the fish a second time for 1 min just before saucing.
• Keep the sauce slightly loose: it thickens as it hits the fish.

Sources

Written in our own words after cross-checking these recipes:

The Meatmen MyKitchen101en Seasaltwithfood